Local sake from Nishio City, Aichi Prefecture. Alcohol 16%, Polishing ratio 70%, 100% Wakamizu produced in Aichi Prefecture.
The fruity aroma like that of ginjo-shu and the robustness unique to junmai are very satisfying. It is characterized by a clear, dry taste with no cloying flavors, as it claims to be dry. It makes me want to eat fish with strong aroma, vinegared fish, and salted fish. It was a good decision to buy them together.
After opening the bottle, I tried to mix it a little, but the precipitated lees came up... I couldn't mix it...
Mild taste and piquant acidity.
I will drink the supernatant after a while.
At my parents' house
With family at the end of last year.
Daiginjo-like aroma and sweetness.
Soft and fluffy.
I thought it went better with simmered dishes than sashimi.
side dish: deep-fried triangular fish paste
Purchased at roadside station Nishio Yamanooka in Nishio, Aichi.
The dynamic fire festival package is beautiful🔥.
It was delicious with an elegant aroma and a crisp dry taste✨.
The pick is eggplant dengaku 🍆.
Using tengu eggplant bought at a roadside station
The day of the Ox
Go to Aichi to eat Unagi (eel)!
Toast with grilled liver until the main course arrives 🍶Great with local sake💕!
Great from noon 😆.
Unadon (bowl of rice topped with eel) arrived late!
The meat was plump and tender and the skin was charbroiled to perfection ✨.
It is easy to drink when drinking sake alone. It seems sweet, perhaps because I drank a dry junmai of the same Sonoh before this one. That is not to say that it is sweet.
